Dark chocolate cupcakes with a bite! These little chili cakes are topped with chili cream cheese frosting. This recipe was inspired from a combination of recommendations from AR Buzzers. Thanks all! They were a huge hit at our annual chili cook-off. Many wanted these cupcakes to be allowed as an entry. Add more chili and cayenne powder to taste (if you can take it).
Ingredients
- 1 , 18.25 ounce
- 1.5 teaspoons ground ancho chile pepper
- 0.25 teaspoons cayenne pepper
- 1.25 cups water
- 0.33 cups vegetable oil
- 3 eggs
- 1 teaspoon ground ancho chile pepper
- 0.13 teaspoons cayenne pepper
- 0.5 teaspoons ground cinnamon
- 4 cups confectioners' sugar , or more as needed
- 1 , 8 ounce
- 0.5 cups butter , softened
- 0.5 teaspoons clear vanilla extract , or to taste
- 24 small dried red chiles
Instructions
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1
Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
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2
Whisk cake mix, 1 1/2 teaspoons ground ancho chile, and 1/4 teaspoon cayenne pepper. Beat in water, vegetable oil, and eggs with an electric mixer on medium speed; beat for 2 minutes. Spoon batter into the prepared muffin cups, filling them 2/3 full.
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3
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Remove and cool completely before frosting.
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4
Sift 1 teaspoon ground ancho chile, 1/8 teaspoon cayenne pepper, and cinnamon with confectioners' sugar in a mixing bowl. Beat in cream cheese and butter with an electric mixer on medium speed until smooth; mix in vanilla extract.
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5
Spread frosting onto cooled cupcakes in attractive swirls. Poke a small dried chile, stem-side up, into frosting as a garnish.
Nutrition Facts
Per serving
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